2. Dry white, that is, dry white wine, is made from grapes with white skin and white meat or red skin and white meat by peeling and fermentation. The color of this kind of wine is mainly yellow, mainly colorless, light yellow with green, light yellow, straw yellow, golden yellow and so on. And the sugar content is very low.
3. The proportion of vitamin B, riboflavin, nicotinic acid, pantothenic acid and benzoic acid in "dry red" is higher than that in "dry white". In terms of taste period, because "dry white" is brewed only with fruit juice, the tannin content is relatively low, while "dry red" is brewed with peel, pulp and fruit juice, and the tannin content is relatively high, so generally speaking, "dry red" is more stable and has a longer taste period than "dry white".
4. Because "dry red" is fermented from grapes with red skin and white flesh or red flesh, and the wine contains colored substances in the peel or flesh, "dry red" is mainly red, and its colors are generally deep ruby red, ruby red, purple red, dark red, brown red and so on. "Dry white" is made from grapes with white skin and white meat or red skin and white meat by peeling and fermentation. Its color is mainly yellow, mainly colorless, yellowish with green, light yellow, straw yellow and golden yellow.
Generally speaking, "dry red" is made from red grapes or purple grapes by mixed fermentation of skin and juice. Pigments and tannins in grape skins are dissolved in wine during fermentation, so the wine is dark red or red, clear and transparent, with more sugar content, moderate acidity, sweet taste and slight acid. "Dry white" is made from grapes with red skin and white juice or white skin and white juice, which are first squeezed into juice and then fermented separately. Because the peel and juice of grapes are separated, most of the pigments exist in the peel, so the liquor is yellowish in color, clear and transparent, with higher sugar content than red wine, slightly higher acidity, pure taste, sweet and sour and refreshing.